Total Calories: 411
Yield: 14 cups
In a small mixing bowl, mix the gluten flour with the garlic powder, dry mustard, paprika, and black pepper. Add the soy sauce, tahini, and ²?? cup water. Mix with a spoon until a solid mass is formed, then finish mixing with your hands. Roll out into a foot-long log. Cut the log in half lengthwise, then cut each half into thirds lengthwise so you have 6 long, skinny strips. Line them up together and cut cross sections of ¹??-inch pieces.
In a large saucepan, simmer the seitan pieces in 6 cups of water for 30 minutes. Stir a few times to keep the nuggets from sticking to each other. They swell during cooking.
While the seitan is steaming, sauté the green pepper, zucchini, green onions, celery, shiitakes, and cabbage in the oil in a large soup pot for 10 minutes. Stir occasionally to prevent the soup from sticking to the bottom of the pot. After the seitan has finished cooking for 30 minutes, add the entire pot of seitan and the cooking water to the soup pot.
Add the pasta and boiling water to the soup pot, and cook for 8-10 minutes.
Add the parsley, soy sauce, and basil, and cook for 5-10 more minutes.
Turn off the heat and add the nutritional yeast. Mix well and cover until ready to serve.
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